These tender, moist chocolate cupcakes have a subtle infusion of natural coconut. And unlike most coconut frostings, this one is combined with coconut flakes!
Author: Alisa Fleming
Recipe type: Dessert
Cuisine: American
Serves: 24 cupcakes
Ingredients
Chocolate Coconut Cupcakes
1½ cups all-purpose flour
1½ cups sugar
¾ cup unsweetened / natural cocoa powder (not Dutch processed)
1½ teaspoons baking soda
¾ teaspoon baking powder
¾ teaspoon salt
1 (14-ounce) can coconut milk (regular / full fat)
2 eggs (see egg-free options above)
1 tablespoon vinegar
1 teaspoon vanilla extract
1 cup unsweetened shredded coconut (optional)
Coconut Frosting
1 cup (2 sticks) dairy-free buttery sticks
3 cups powdered sugar
1 teaspoon vanilla flavor or extract
1 to 4 tablespoons coconut milk, coconut cream, or milk alternative, as needed (see directions)
2 cups shredded coconut (sweetened or unsweetened), plus additional for topping.
Dairy-free mini chocolate chips or chocolate minis, for topping (optional; I use Enjoy Life)
Instructions
Preheat your oven to 325°F and line 24 muffin tins with cupcake liners (bake in two batches if you only have one tin).
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Make a well in the dry mixture, and add coconut milk, eggs, vinegar, and vanilla into the well. Mix with a hand mixer until smooth, about 1 minute, scraping down the sides as needed.
Stir in the coconut, if using.
Divide the batter between your lined cups, filling them close to ⅔ full.
Bake the cupcakes for 22 to 28 minutes, or until a toothpick inserted in the center of a cupcake comes out relatively clean, with no batter clinging.
Let the cupcakes cool completely.
Coconut Frosting
Place the buttery sticks in a large mixing bowl. If needed, let them soften a little.
Sift in the powdered sugar. Add the vanilla and add 1 tablespoon coconut milk or milk alternative. Blend with a mixer on low until the powdered sugar is mostly incorporated. Turn the mixer up to medium, and mix until combined. Add more coconut milk, cream, or alternative, 1 tablespoon at a time, and mix, until it is creamy and whipped. With milk alternative, I use 1 to 2 tablespoons, with a rich coconut milk, I use about 3 tablespoons, and with coconut cream, I use a full 4 tablespoons (1/4 cup).
Add the 2 cups coconut and mix to combine.
Frost the cupcakes, and sprinkle a little more coconut, on top. top with dairy-free chocolate chips or press a chocolate mini into the frosting on each cupcake, if desired.
Notes
Additional Coconut Option: If you want more coconut throughout, you can stir 1 cup shredded coconut (sweetened or unsweetened) into the cupcake batter before pouring it into the cups.
Cupcake Nutrition Facts (cupcake only, without frosting): Calories 126; Fat 4.7g; Sodium 161mg; Total Carbs 21g; Sugars 3.2g; Protein 2.1g